Wednesday, September 4, 2013

A Big Pot of French Onion Soup

This oh-my-goodness delicious French Onion Soup is easy to make, low cal, low cost and high flavor. It can be rustic and comforting or upscale and will feed twelve; leftovers freeze well. You can serve it in the traditional crock-type oven-proof bowls, or use regular bowls and top with the cheese toast. Serve with crusty bread and a salad.

French Onion Soup
     
   In a large pot over low heat, melt

1/4 C butter
    
   Add

4 lbs. yellow onions sliced in 1/4" circles
2 tsp. sugar
  
   Cook, stirring occasionally until the onions are golden and beginning to caramelize, about an hour. Sprinkle over onions, stirring to coat

2 TBSP. all-purpose flour

   Add

12 C. beef broth, I use 6 Knorr brand beef 
   boullion cubes + 12 C. water
1/2 C. Balsalmic vinegar
1 1/4 tsp. crumbled dry thyme or 4 tsp. fresh
salt and pepper to taste

   Cook for at least 30 minutes to allow    flavors to blend. Under the  broiler, lightly toast sliced


sliced baguettes or french bread

 Top each toast with 1/2 C of

Parmesan and/or Swiss cheese

   Broil until cheese is melted. Ladle the soup into bowls and top each with a cheesy crouton, serve immediately.



For more delicious recipes get your copy of 
A Harvest and Halloween Handbook today!


Now that your children and grandchildren are back in school, I hope everything is going well for them and you won't need this information. But, if anyone you love is experiencing bullying; my friend Ciaran, co-founder of nobullying.com in Belfast, Ireland published this recent interview. He is an insightful and compassionate proponent for kind and humane interaction. Here is his website:


And please join me for an interview with Kim Power Stilson on the BYU Radio Talkworthy program on Halloween at 1 p.m. Eastern on Sirius 143 satellite radio.